PHOTO: Grand Oasis Sens. (photos courtesy of Oasis Hotels & Resorts)
Oasis Hotels & Resorts continues to set the culinary bar higher still, with the opening of four new restaurants and the upgrading of two others in the last six months alone.
The restaurants are located in the Grand Oasis complex, which houses The Pyramid, Grand Oasis and Grand Oasis Cancun.
"While we have made great investments to upgrade our resorts, our true differentiator, and that which will keep our guests returning year after year, will be our culinary program," said Enrique Klein, vice president, sales and marketing at Oasis Hotels & Resorts. "We are offering experiences, menus and presentations that guests won't find at any other resort in the destination."
PHOTO: Benazuza cuisine.
Oasis has been forging a name for itself on the culinary front for quite some time. Its Grand Oasis Sens, for instance, is home to Benazuza, whose molecular gourmet menu is the brainchild of Rafael Zafra, a disciple of the Michelin-starred chef Ferran Adria.
PHOTO: The White Box.
Zafra is responsible for the gourmet tapas-style cuisine of The White Box Gastrobar, which debuted at the Grand Oasis complex earlier this year. Just some of the highlights of the menu are scallop ceviche, assorted cheeses and jams, shrimp blackened with black tempura, and potatoes and sausage from the Yucatan's Valladolid.
PHOTO: Maki Taco.
Other restaurants that opened in the Grand Oasis complex this spring include Maki Taco, featuring Japanese-Mexican fusion cuisine as well as Dragon Wei, which fuses Mexican and Chinese cuisines.
The new Red Circus provides guests with an entertainment-dining experience, enabling diners to watch the resort's Cirque du Soleil-type shows while enjoying champagne and a prix fixe dining menu.
Forno Dos Lunas, which specializes in brick-oven gourmet pizzas, pastas and fish and poultry entrees, was renovated with a new terrace to accommodate al fresco dining.
PHOTO: Maria Bonita.
Lastly, Maria Bonita's traditional Mexican hacienda ambiance was enhanced with vibrant furnishings created from reclaimed wood - The hand-carved bar hails from a bona fide early-1900s hacienda. The restaurant's specialties include shrimp with prickly pear and pork crackling and steak medallions with goat cheese in a poblana sauce.
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